Pickled Beets & Eggs

I have to admit that I wasn’t raised on pickled beets & eggs! The most I’ve done has been to try pickled pig’s feet once or twice as a “bar snack” and they were ok! They would never replace the hot from the pot, doused in vinegar & hot sauce, soul food version that I’m used to!

My introduction to pickled beets & eggs happened at a work luncheon where they were on the salad bar and BOOM… THE BOMB!!! If you love the sweet & vinegary taste of sweet pickles, you’ll love turning plain boiled eggs into a treat that is borderline gourmet, and delicious!

Something Special for the Holidays

Last Christmas while trying to think of something different and special for the holidays, I remembered the pickled beets and eggs! They are not only good to eat but they are pretty! Pretty pink to dark red eggs that fit in nicely with Christmas and other holiday themes!

A quick search online revealed a few recipes that I thought could deliver on the experience that caused my taste buds to be very happy.

Good Food That’s Good For You!

Because the red color comes from beet juice, there no red dye in pickled beets & eggs! Also, beets are one of the superfoods and vinegar/pickled foods are super good for your digestion! This recipe is a combination of a couple of different ones. There are also a few added ingredients that I used to come up with SMK Pickled Beets & Eggs. I truly think they are delicious! So far, they’re a hit with both kids and adults in my family. Check them out and tell me what you think! The hardest part is waiting a week for them to pickle! Enjoy!

Boil 1 dozen eggs, cool and peel. A good way to get your eggs to peel easily is to put them in a pot of cold, salted water. Bring to a boil. As soon as they start to boil, remove the pot from heat, cover and let sit for 15 minutes. Pour off the hot water, and fill with cold, ice water. Let sit till totally cool. Peel.

Pickling Liquid

Reserve the liquid from 2 cans of sliced beets

1 cup granulated sugar

1 cup apple cider vinegar

1 cup hot water

1 tsp ground cinnamon

1/2 tsp ground allspice

1/4 tsp ground ginger

1/4 tsp ground cloves

Add beet liquid, sugar, hot water, and a/c vinegar to a container and stir to help dissolve sugar and ground spices. Layer beets, then peeled whole eggs in a container in 5 layers, beginning and ending with beets. Pour pickling liquid over beets and eggs to cover. Place in refrigerator for 3 to 5 days, the longer the better. Serve and enjoy!

Optional:

During the layering process, add one or two layers of sliced raw, sweet, onion to this dish for more depth of flavor! Serve a few slices of onion with a few slices of beets and one or two boiled eggs per serving.